Mango Bang Bang Shrimp Rice Bowl

This mango bang bang shrimp rice bowl is sweet, spicy, creamy, and crunchy in all the right ways — buttery jasmine rice, crispy golden shrimp, a tangy mango-chilli bang bang sauce, with a bright, herby mango salsa to tie it all together. It looks fancy, tastes like a cheat meal, but is genuinely so easy to prep and pull together.

The shrimp cook fast (air fryer or deep fry — your choice), and the components are super meal-prep friendly. Just batch-cook the shrimp and rice, keep the toppings chilled, and you’ve got lunch or dinner sorted for the next few days. It’s restaurant-quality without the stress. Weeknight win.

Ingredients (serves 2)

For the Shrimp & Marinade

• 165g raw shrimp or prawns, peeled and deveined

• ¼ teaspoon crushed black peppercorns

• ¼ teaspoon garlic-ginger paste

• ¼ teaspoon dried mixed herbs

• 1 tablespoons sriracha sauce

• 2 tablespoons peri-peri sauce (I recommend making your own, my recipe is here)
  1 tablespoons light soy sauce

• 1 tablespoons lime juice

• Small sprinkle of Chinese 5 spice (optional)

• 1 tablespoons buttermilk or double cream

• 3 tablespoons mango purée (tinned, carton, or fresh blended mango)

For the Fried Shrimp Dredge:

• 15–25g breadcrumbs (more breadcrumbs = crunchier)

• 35g cornflour

• 15g plain flour

• 15g rice flour

• ¼ tsp baking powder

• ¼ tsp onion powder

• 2 pinches of salt

For the Rice:

• 120g jasmine rice

• ¼ teaspoon salt

• 5g butter (to mix in once cooked)

For the Mango Bang Bang Sauce:

• 25g mayonnaise

• 20g mango purée

• 20g sweet chilli sauce

• 10g sriracha

• ¼ tsp lime juice

• Pinch of lime zest

• Pinch of fine black pepper

• Sprinkle of sesame seeds (optional)

• ¼ tsp chilli flakes (optional)

For the Mango Salsa

• 1 tomato, seeds removed, finely diced

• 1 small onion, diced

• 60g ripe mango, diced

• 10g coriander (cilantro), finely chopped

• Green part of 1 spring onion, thinly sliced

• ¼ tsp white vinegar

• ½ tsp lime juice

• Sprinkle of crushed black pepper

• Sprinkle of dried mixed herbs

• ½ tsp chilli oil (or ¼ tsp olive oil)

To Assemble:

• 90g edamame beans (boiled or steamed)

• Fresh coriander for garnish

• Chilli oil, lime wedges, sliced spring onion/scallion, sesame seeds (optional)

Step-by-Step Instructions

Step 1: Marinate the Shrimp

1. In a large bowl, toss in your shrimp or prawn.

2. Add the mango purée, sriracha, peri peri sauce, soy sauce, lime juice, garlic-ginger paste, buttermilk, herbs, and spices.

3. Mix thoroughly until every shrimp/prawn is fully coated.

4. Cover with cling film/seran wrap and refrigerate for 30 minutes.

The combo of buttermilk (or cream) and acid (lime) helps tenderise the shrimp and lets the seasoning really soak in. Mango purée adds body and a touch of sweetness right from the start.

Step 2: Make the Rice

I used jasmine rice here because it’s aromatic, slightly sticky (but not mushy), and balances the tanginess of the toppings.

1. Wash the rice thoroughly. This isn’t optional for sticky rise jasmine rice. You’re removing excess starch, which is what causes that unpleasant gumminess when the grains cook. Keep rinsing under cold water and agitating the grains with your hand until the water’s almost clear. Yes, it’s a bit tedious, but trust me, the difference is night and day.

2. Cook it with the correct water ratio. I use 1:1.25 ratio of rice to water for stovetop jasmine rice — so for 125g rice, use roughly 150g water, and don’t forget to add in the 5g of salt. Bring to a boil, stir once, then cover with a tight-fitting lid, lower the heat to a gentle simmer and cook for about 12–14 minutes. Turn the heat off and let it steam with the lid on for 10 minutes.

3. Finish with 5-10g of butter, gently folding it through the rice once it's cooked. It adds moisture, richness, and stops the rice from clumping. Also, buttery rice + mango anything? It just works.

Step 3: Make the Mango Salsa

We’re making a quick mango pico-style salsa here, where the order of operations matters.

1. Start by dicing 1 tomato, deseeded — this is important. Tomato seeds hold a lot of water, and if you leave them in, your salsa becomes soupy instead of punchy. Just scoop them out with a spoon or with your hands.

2. Then 1 small onion, finely diced. Sprinkle a pinch of salt and sugar on the tomato and onion together and let them sit for 5–10 mins. This pulls out some moisture and takes the edge off the raw onion.

3. Now add the rest:

   • ~60g of ripe mango, diced. I used pre-cut mango from the chilled section because it was easier and consistent in texture. If you’re using fresh, make sure it’s ripe but not mushy — you want sweetness with a bit of bite.

   • 10g finely chopped coriander/cilantro

   • A few chopped green parts of spring onion

   • ¼ tsp white vinegar, ½ tsp lime juice, cracked black pepper, mixed herbs, and ½ tsp chilli oil (optional, or sub ¼ tsp good olive oil).

   • Mix gently, then let the whole thing rest in the fridge for at least 10 minutes to let the flavours do their thing. The mango softens, the acid brightens, and the onion mellows out.

Step 4: Make the Dredge

This dredge is designed to give your shrimp a super crisp, craggy, golden crust, even if you're using an air fryer.

Grab your dry dredge ingredients:
Cornflour, plain flour, rice flour, breadcrumbs, baking powder, onion powder, salt, and pepper. Mix everything in a wide, shallow bowl.

Why all the flours?

• Cornflour = crispness

• Rice flour = ultra light crunch

• Plain flour = structure

• Baking powder = airiness

• Breadcrumbs = extra texture, especially if you're air frying

Now take your marinated shrimp out of the fridge and place them straight into the dredge bowl. Don’t shake them off too much — that marinade helps the dredge stick and create clumps, and clumps = crunch. Toss it all together until the shrimp are well-coated.

Then here’s the important step most people skip:
→ Place them in the fridge, uncovered, for 25–30 minutes. This helps the coating stick better, form those craggly edges, and dry out just enough so they fry crisp instead of steaming.

Step 5: Fry the shrimp – air fryer or oil, your choice

You’ve got two options here depending on your mood, tools, and cleanup tolerance.

🍤 Option 1: Deep fry for max crisp

• Heat a neutral oil (sunflower, canola, vegetable) to 170°C / 340°F. Use a thermometer — shrimp cook FAST and you want the temp to stay steady.

• Work in small batches (don’t crowd the oil) and fry for 2–4 minutes, depending on size. You're looking for golden brown and just-cooked through.

Drain on a rack or paper towel. Salt lightly while hot if needed.

🍤 Option 2: Air fry — still crunchy, less oil

• Preheat your air fryer to 200°C / 390°F.

• Spray the shrimp lightly with oil or brush it on both sides.

• Air fry for 6–8 minutes, flipping halfway. Don’t overdo it, shrimp cook quickly and get rubbery if you push them too far.

Step 6: Make the Mango Bang-Bang Sauce 

Mix all the sauce ingredients in a small bowl until smooth and glossy:

• 25g mayo – the base, creamy and rich

• 20g mango purée – adds sweetness and smooth mango flavour

• 20g sweet chilli sauce – for sticky sweetness and mild heat

• 10g sriracha – spice kick and umami

• ¼ tsp lime juice + lime zest – wakes everything up

• Pinch of fine black pepper

• ¼ tsp chilli flakes (optional) – if you want extra heat

• Sprinkle of sesame seeds – adds toasty richness and a subtle bite

Taste and tweak! Add more chilli if you like heat, more mayo for a creamier sauce, more mango for sweetness. You can even blend this for a silky texture, but it’s great just mixed by hand.

Step 7: Assemble!

Now to build the layers of texture and flavour — warm, buttery rice meets cool salsa, juicy edamame, crispy shrimp, and creamy sauce. Here’s how to make each bite sing:

1. Start with the rice base: Spoon your cooked jasmine rice into your bowl first. Fluff it up with a fork if needed. That little bit of butter you mixed in earlier helps prevent clumping and adds richness. Spread it out gently to form an even base.

2. Add your edamame: Place around~90g of cooked edamame beans — these bring a nice pop and freshness. You can use frozen ones, just defrost them in hot water or steam briefly.

3. Layer on the mango salsa: Take your chilled mango salsa and gently spoon it over one side of the rice. You don’t want it dumped in the center or drowning the bowl — distribute it so that you can get a bit in every bite. The salt and lime from the salsa will slightly soak into the rice, which is so delicious.

4. Add the shrimp: Take your freshly fried or air-fried shrimp and pile them up generously. Place them right next to or partially over the rice and salsa.

5. Drizzle with the mango bang bang sauce: Spoon your creamy, spicy mango sauce over the shrimp. If you want, serve some sauce on the side too for dipping. The contrast of cold, creamy sauce on hot shrimp is outrageous.

Garnish with:

• A handful of fresh coriander (cilantro)

• A few slices of spring onion/scallion

• A drizzle of chilli oil

• A wedge of lime for squeezing right before eating

This final layer of freshness and heat brings everything together. The lime brightens, the herbs add lift, and the chilli oil gives that final punch.

FAQ & Troubleshooting

What is bang bang shrimp, anyway?

Bang bang shrimp isn’t traditional Asian cuisine, despite the name. It’s more of an American-Chinese restaurant invention, popularised by places like Bonefish Grill. The name bang bang originally comes from a spicy Chinese street food-style chicken dish (Bang Bang Ji) where the meat is pounded or “banged” — but this modern shrimp version is all about that sweet, spicy mayo-based sauce and crispy coating.

I don’t have rice flour. What should I do?

Rice flour is the secret to achieving that fluffy yet crunchy texture. It crisps up really nicely without getting too dense. If you don’t have it, you can substitute cornflour (cornstarch), but make sure to sift it well to aerate it. This helps mimic the lightness of rice flour, but if you can find rice flour, use it! It makes a real difference.

What rice can I use?

Honestly, any rice will work. I love jasmine rice because it’s fragrant, soft, and fluffy without being mushy. But if all you’ve got is basmati, long grain, or even brown rice — go for it. Just cook it well and butter it up a bit to help carry the flavours.

I don’t like insert ingredient in my salads, what do I do?

This recipe is super customisable. Hate onions in your salsa? Skip ’em. Not into coriander? Leave it out. Want pineapple instead of mango? Go off. Just keep the balance of sweet, acid, crunch, and spice and it’ll still be delicious.

Do I have to use buttermilk?

Nope. It helps tenderise and cling to the dredge, but if you don’t have it, double cream, yogurt, or even a splash of milk or plant milk will work. Just something to help coat and soften the shrimp before frying.

How do I bring out tropical flavours in savoury food without it tasting like dessert?

Balance. Tropical fruits like mango, pineapple, or papaya are obviously sweet, but to make them stand out in savoury dishes, you need contrast:

• Acid (lime juice, vinegar) cuts through the sweetness

• Heat (chilli, peri peri, ginger) wakes it all up

• Salt & umami (soy sauce, herbs, garlic) keep it grounded

• Fat (butter, coconut milk) rounds everything out and carries flavour

It’s about layering, not overpowering. Let each element enhance the fruit rather than bury it.

Do I have to use buttermilk?

Nope. It helps tenderise and cling to the dredge, but if you don’t have it, double cream, yogurt, or even a splash of milk or plant milk will work. Just something to help coat and soften the shrimp before frying.

How can I make this vegan?

Use extra-firm tofu, press out the water, and cube it. You can marinate it the same way (skip the buttermilk/cream), then coat and bake or air-fry it for crisp edges. For the bang bang sauce: just use vegan mayo and make sure your sweet chilli sauce is plant-based (most are).

How can I make this healthier?

• Air fry or bake the shrimp instead of deep frying.

• Cut down on the mayo and add more mango to the sauce for sweetness.

• Skip the butter in the rice (or reduce it), use brown rice or even quinoa.

• Add more veggies like shredded lettuce, cucumbers, or steamed broccoli.

How can I make this meal-prep friendly?

• Make the rice ahead and reheat with a splash of water and cover it.

• Keep the salsa separate and cold so it stays fresh.

• Shrimp can be fried in advance and air-fried or oven-blasted to re-crisp (or use the air fryer from the jump).

• Store the sauce separately and drizzle just before eating. Assemble day-of for best texture.
  

Thank you so much for reading! If you have any questions at all — about this recipe, how to tweak it to your taste, or even just to chat about food — I’d love to hear from you. Drop a comment below, DM me, or send me an email anytime.